Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 an...

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Detalles Bibliográficos
Autores principales: Lee, Hyun‐Gyu, Jeong, Suyeon, Park, Ji Yeong, Yoo, SeungRan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392831/
https://www.ncbi.nlm.nih.gov/pubmed/30847149
http://dx.doi.org/10.1002/fsn3.915

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392831/
https://www.ncbi.nlm.nih.gov/pubmed/30847149
http://dx.doi.org/10.1002/fsn3.915

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